Moroccan Orange Blossom, Cardamon and Yoghurt Bundt Cake with Pomegranate Arils

 I am always excited when Pomegranates are back in season, as they are now. Whilst many of us are now reigning in our food budgets to make ends meet, stunning red pomegranate arils (seeds) and icing will give the simplest cake some glamour for you. This cake is a cinch to make. 

Let's make this a special occasion Bundt cake if needed, by combining aromatic cardamon and cinnamon with orange blossom water and yoghurt, and of course adding some sweet icing and pomegranate seeds for more head turning appeal. This cake might sound fancy, but it's a cinch to make as no electric mixer is required for this recipe, just a whisk, a mixing spoon, a large bowl and a Bundt cake tin. It's perfect for any occasion.

Bundt cakes have a firmer consistency than a lot of cakes, releasing from the tin very easily. They are called Bundt cakes because they are baked in a fluted style of tin with a hole in the middle which originated in America, however the denser type of cake mixture has more European roots from countries such as Germany. My tin isn't as fluted as some of the ones out there so the Bundt shape isn't as obvious. By any standards though it is a delicious cake and only takes 30 minutes to bake in the oven. The whole cake can be prepared and cooked quickly which is always a win win in my books.

Let's Cook:

This recipe requires a 2L (25cm)  Bundt cake pan and Serves 6.

Moroccan Orange Blossom and Cardamon Yoghurt Bundt cake recipe

Ingredients: 

1 ⅓ cups (200g) self-raising flour, sifted

1 cup (125g) almond meal

⅔ cup (150g) castor sugar

1 tsp baking powder

2 eggs

1 cup (280g) thick Greek-style yoghurt

150ml sunflower oil

Finely grated zest of 1 lemon

1/2 tsp ground cardamon

1/2 tsp ground cinnamon

2 tsp orange blossom water

Icing:

1 1/2 cups (225g) icing sugar, sifted

2 tbs milk
1 tsp orange blossom water

I decorate this cake to serve with Pomegranate seeds or chopped pistachio nuts

Let’s cook: 

Preheat your oven to 180 deg. C. Grease and flour well a 2L (25cm) bundt cake pan.

In a separate bowl, whisk the eggs, yoghurt and oil until well combined, then stir into the dry ingredients.

Fold in the lemon zest, and 2 tsp orange blossom water. 

An important tip to remember when using a bundt pan is that you must grease and flour every area of the baking dish before you pour in the cake batter. Then before placing the pan in the oven, thump it a couple of times on the bench to remove any air bubbles from the batter. (Don't worry if you forget this step, I did.) Spoon mixture into the greased and floured bundt pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean.

Cool the cake slightly, then turn out onto a wire rack to cool completely.

The only thing I was worried about with making this cake was removing it from the pan when it was cooked. As it happened, this was simple. I eased a few of the edges away from the tin with a knife, tipped it upside down on a plate, and hoped for the best. It came out beautifully. 

Phew, out of the tin and it didn't stick to the sides at all.

The Icing on your cake:   

Stir the icing sugar, milk and remaining 1 tsp orange blossom water into a small bowl until you have a slightly firm but drizzling consistency.  Pour the icing into a jug, then drizzle over the cake, so that it covers the surface and drizzles over the side of the cake. This will also be easier if you rotate the cake slowly as you pour the icing over the surface. When the icing is nearly set, sprinkle over the pomegranate seeds, or even just chopped pistachio nuts, or both, then serve. 

Below is a photo of the same cake I made almost four years ago now, and I think this is possibly a better photo than my latest one, but not as much icing. Bundt cakes don't necessarily need any icing, but I do like icing with my cakes don't you?

Cook's notes:

• Orange Blossom Water adds a light floral flavour which enhances this spicy Moroccan cake beautifully.
• If you have a more pronounced and indented 25cm bundt cake tin by all means use that, it certainly adds to the overall artistry of the cake.
• I love taking advantage of fruits in season when baking. Pomegranates have a very short season here, so now is the time to use them in savoury and sweets cooking.
• Whilst I saw pomegranates for $5.00 each at the supermarkets last week, you might find them much cheaper at your farmer's market. Still, a special home made cake saves us a lot of money, and deserves some celebratory adornment. 
• If Pomegranate arils aren't an option for you, that's ok, chopped pistachio nuts for the topping are still on theme and delicious.

There's excitement in the house tonight, our Rugby League football team the Cowboys, are playing Manly from Sydney, on their home ground in Townsville, (just 3 1/2 hours up the road from us by car) and fingers crossed the boys will come home with a win. So it's game on. After four in a row wins, and playing on their home ground in Townsville, Mr. HRK has a big evening planned. 

What will we be eating tonight? A simple but delicious chicken traybake, with olive oil, ground black pepper, lemon, capsicum, potato halves, capers, and mixed herbs followed by cake, of course. I'd better get cooking. 

Warm wishes and stay safe,

Pauline

xx